Minty Quinoa Corn Salad

Last Updated on November 13, 2019 by Chef Mireille

A few weeks ago I was at Five Below. I am not sure if it is a national chain, but it is at least regional. Five Below is a variety store where nothing costs above $5 – everything from USB cords, cell phone cases and phone chargers to work out equipment, candy, kids’ toys and books. I haven’t purchased a cookbook in a number of years, but at $5 who can refuse? I got a fabulous book filled with 200 recipes from some of the nation’s most popular magazines including Cooking Light, Coastal Living, Southern Living & Real Simple.

After doing a week of salads from my BM theme a few weeks ago, having healthy and filling grain salads in my refrigerator has proved to have a great side effect – me shedding a few pounds. I am now trying to have one of these types of salads in my refrigerator at all times. When I come in late from work, it’s great to have these simple and healthy one pot dishes or even if I add some chicken breast to it, it still makes a light dinner. Using quinoa as the grain provides protein, so even meats or beans are not necessary.

I only made a few minor changes to the recipe in the book as I didn’t have any fresh corn, I instead substituted a combination of canned cream corn and sweet peas.

Minty Quinoa Corn Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Finishing Time: 5 minutes

Serves 6

Ingredients:

• 2 cups quinoa
• 1 1/2 cups cream style corn
• 1 1/2 cups canned sweet peas
• 1 bunch scallions, finely chopped
• 3/4 cup firmly packed mint leaves, finely chopped
• 1 tablespoon Meyer Lemon powder (or grated lemon zest)
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoon salt

Bring quinoa and 3 cups water to a boil. Reduce to a simmer, cover and cook until quinoa is tender, about 15 minutes.

Add peas and corn. Stir to combine and cool.

Add remaining ingredients and stir to combine.

Chill and serve.

Healthy & Filling.

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Minty Quinoa Corn Salad

Prep Time10 minutes mins

Cook Time25 minutes mins

Ingredients

• 2 cups quinoa
• 1 1/2 cups cream style corn
• 1 1/2 cups canned sweet peas
• 1 bunch scallions finely chopped
• 3/4 cup firmly packed mint leaves finely chopped
• 1 tablespoon Meyer Lemon powder or grated lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoon salt

Instructions

• Bring quinoa and 3 cups water to a boil. Reduce to a simmer, cover and cook until quinoa is tender, about 15 minutes.
• Add peas and corn. Stir to combine and cool.
• Add remaining ingredients and stir to combine.
• Chill and serve.

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..linking to Cookbook Cooking Challenge